Corn Dog Casserole

originally from "Taste of Home" magazine

• Ready In: 1 hr
• Serves: 12

Ingredients

• 2  cups celery, thinly sliced
• 2  tablespoons butter or 2  tablespoons margarine
• 1 1⁄2 cups green onions, sliced
• 1 1⁄2 lbs  hot dogs
• 2  eggs
• 1 1⁄2 cups milk
• 2  teaspoons rubbed sage
• 1⁄4 teaspoon pepper
• 17  ounces  cornbread-muffin mix
• 8  ounces sharp cheddar cheese, shredded

Directions

1. In skillet, saute celery in butter for 5 min.
2. Add onions; saute 5 min.
3. Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
4. In the same skillet, saute hot dogs for 5 min. or until lightly browned; add to vegetables. set aside 1 cup.
5. In a large bowl, combine eggs, milk, sage and pepper.
6. Add the remaining hot dog mixture. Stir in corn bread mixes.
7. Add 1 1/2 cup cheese. Spread into a shallow 3 quart baking dish.
8. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 min. or until golden brown.
9. NOTES : I just use my own corn bread recipe.